Cheddar-Scallion Beer Bread (Gluten-Free)
Ingredients
- 3 cups flour gluten-free, such as Cup4Cup Multipurpose, or regular all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons kosher salt
- 1-1/4 cup about 5 ounces grated sharp cheddar cheese
- 1/3 cup scallions green onions, thinly sliced
- 12 ounces lager-style beer gluten-free or traditional
- 1 large egg
- 1 large egg white
- 3 tablespoons honey
- 2 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350°F.
- Line a loaf pan with parchment paper so that it is overhanging from its opposing long edges. Spray well with cooking spray.
- Mix together the flour, baking powder, baking soda and salt in a bowl. Add cheese and green onion and stir to mix.
- In a separate bowl whisk together beer with eggs, honey and melted butter.
- Slowly stir in beer mixture to dry ingredients. Mix to fully incorporate. The batter will be thick and lumpy.
- Spread the batter into the prepared pan and smooth the top.
- Bake for 45 to 55 minutes and until the loaf is golden brown and springs back when pressed in the center.
- Place pan on a rack. After 10 minutes remove from pan and parchment paper. Cool to room temperature before serving.
Notes
* I used Cup4Cup Multipurpose Flour and Omission Lager.
* Bread freezes well.
* Bread freezes well.
